Chili eating habits is no doubt carried abroad. Taste bland without sauce to be the reason. Local tongue would often protest if not spicy chili sauces own country. Bottled chili sauce also be an option to take, instead of making their own, should take cobek anyway. Sure would burdensome baggage.
Sauce Or Cendiment is so popular in the archipelago and almost become the main meal, not just a complement. This is because the archipelago is Koud culinary arts ethene (cold dishes). Chili become essential in every dish as spicy chili flavor not only provide taste appetizing but also as a replacement for hot temperatures.
VOC doctor who is also the personal physician Jan Pieterszoon Coen, Jacob de Bondt or Bontius never mentioned the existence of ricino Brasiliensi or chile pepper vocato. He said that this is a red chili peppers, also known as Brazil. Brazilians themselves menyebutn chili chile pepper. There is also the origin of the word is found ricino name of recche or reche which comes from the Portuguese. These words remind us of the words rica which also refers to chili peppers or chili. This word also reminds us of the rica-rica, Manado cuisine. However, according to the pastor PJ Veth reche word is not found in the dictionary Portuguese. Veth found called Spaanse peper, chili peppers Spain is Capsicum alias Brazil. This opinion rejects the notion when chili was brought by the Portuguese from the East Indies in the late 16th century.
Veth reasoned opinion that the chili had been there before. As his case expressed by archeologists Titi Surti Nastiti that chili at the time of the ancient Javanese has become a commodity trade directly sold. Even in the Ramayana text of the 10th century, chili also been cited as one example of the kind of food.
However, at least the word reche or ritsjes ever popular in 1669 that can be seen from the poem Van Overbeeke in Batavia: Soya, Gengber, Loock en Ritsjes Maeckt de maegh wel scharp en spitsjes (soy, ginger, garlic and chilli Make upset stomach due to spicy and stirred)
According to Pastor Valentijn there are three kinds of red peppers is a big red chili, red chili and chili tiny little yellowish.
There is a terrible story berkaitang with chili. That said, at the end of the 19th century, chili used to punish women contract laborers. January Breman in Koelies, planters en Koloniale politiek, Het arbeidregime aan op de grootlandbouwondernemingan Sumatras Oostkust in het begin van de twintigste eeuw (1992) wrote that the women porters were tied to milestones plays cross, then their genitals rubbed with chili.
Instead slaves adept at making chili obtain a special place because of the employer's favor. This makes them the market price to be quite high.
In some tourism guide book written warnings to potential tourists to be careful in eating spicy sauce because it can affect the health of the stomach.
Still, there are tourists who remain determined to eat chili. As the experience of Justus van Maurik, businessman cigar origin who visited Batavia Amsterdam late 19th century. I
One of the dishes in rijsttafel that caught my attention was Spaanse peper (Spanish pepper / cayenne pepper). One time I ever saw a young lady with rosy cheeks enjoy the Spanish like to enjoy sweets pepper bon-bon. His eyes were not watering. I'm afraid I will not be able to savor it like him because I had never tasted spicy Lombok demons. My mouth open and eyes seem to want to come out because of the heat and spicy flavor. It feels like exploding. It's all because of curiosity and whisper waitress who offered me whispering: Sauce, toewan ?, said Spaanse peper.
Its the same thing women experience journalist who is also a teacher, Augusta de Wit who also visited Batavia. The first time tasted the sauce, be an unforgettable experience. His lips trembled directly spiciness, neck felt hot like fire, while the tears streaming down. Fortunately, there is a visitor who pity and suggested she put a little salt on the tongue. Counsel was effective, not long after the ordeal ended. Gasping, he was thankful he was still alive. He also vowed not want to try rijsttafel again. However, it turns out his vow did not last long. Instead, he actually liked and familiar with the spicy dishes.
Louis Couperus in Oostwaarts (1992, 1924) reminds the tourists who have never tasted chili dasyhatnya Oelek to be careful. Instead, write Couperus, the sauce should not be mixed in rice, but put it at the edge of the plate. Then each accompanied morsels of chicken, beef or fish sauce dipped slightly.
In addition to salt, untukk eliminating spicy taste in the mouth, it is recommended sipped milk, yoghurt. Drinking water especially ice water. glasses of water will not be able to extinguish the heat of the chili. In addition to milk, can also chew bread, crackers, rice.
In the old recipe books, Groot Nieuw Oost-Indisch Volledig Kookboek work Catenius JMJ van der Meijden (1903) which is a handbook compulsory Dutch women before coming to the Indies, sauce recipe listed plow. Sauce chili plow is rugged, exactly newly plowed rice fields. There is also a soldier sauce, chili paste that is specially prepared for the provision of the soldiers at the time of the expedition or fight. Even at that time, the family of Indo there who love to rub chili as Beleg (content of bread) on top of the bread.
FlavorSauce-rich food menu addition, Indonesia is also rich sauce that makes food taste better and have always wanted to add.
Sauce Or Cendiment chili itself had the main ingredient, which gives a spicy flavor and unique. With the addition of seasoning salt, shrimp paste, and sugar, sauce become one of the distinctive elements of the dish in Indonesia.
Here are the various types of Sauce in Indonesia typical of each region.
1. Plow Sauce /Bacak
Is a kind of sauce with extra ingredients garlic, shrimp paste and other ingredients, the way of cooking is fried. Generally, this sauce can be durable so packaged in a bottle or jar and sold.
2. Lado Sauce / Lado
Type sauce Minangkabau origin. The material, garlic, shallots, onions, tomatoes, salt and lime. Once refined, this sauce fried in oil and has a very spicy taste.
3 Paste /Terasi Sauce
This sauce usually uses the basic material paste which is quite a lot so it was tasty.
4. Dabu-Dabu Sauce / Dabu
The type of sauce that comes from Manado, made from a concoction of tomato, salt, onion, basil, chili and lime.
5. Ketchup Sauce / Kecap
Made from slices of chili, red chili, fried onions, soy sauce and lime. Suitable for friends eat tofu, tempeh, or omelet.
6. Pencit Sauce / Mango Sauce
Chili paste with young mango fruit slices that give a fresh taste.
7. Tomato Sauce / Tomat
This sauce is usually made from fresh tomatoes or fried. Mixed with chili paste with a little amount of paste. Leaving a fresh chili flavor and not too spicy. Suitable for consumption by fish.
8. Match Sauce / Korek
Actually the main ingredient is chili and salt, called sauce match because small amounts and usually scraped from the mortar.
9. Ijo Sauce / Ijo
Type of sauce made of green chili, garlic, onion, sugar and salt. First ingredients are fried and then mashed.
10. Bacan Sauce
This sauce made from fried onions, peppers, and also paste. Suitable for friends eat tofu, soup, and so forth.
Thank you for reading, may be useful
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